Yellow Curry Paste


Tenina Holder

Posted May 27, 2020 (Last updated January 12, 2022)



Total Time




A perfect yellow curry paste. It will keep for ages in your fridge and is perfect to whip out at a moments notice for soup, curry or mayonnaise.


  • Red chili icon
    Red chili8dried
  • Water icon
    Wateras neededboiling
  • Lemongrass stalk icon
    Lemongrass stalk1white parts
  • Galangal icon
    Galangal15 gpeeled
  • Cumin seeds icon
    Cumin seeds1 teaspoon
  • Coriander seeds icon
    Coriander seeds1 teaspoon
  • Cloves icon
  • Cinnamon stick icon
    Cinnamon stick½
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 teaspoon
  • Shallot icon
    Shallot80 g
  • Garlic clove icon
    Garlic clove2
  • Ground turmeric icon
    Ground turmeric1 tablespoon
  • Extra virgin olive oil icon
    Extra virgin olive oil50 g

  • 1. Place chillies into small bowl, add enough boiling water to just cover
  • 2. Place cumin, coriander seeds, cloves and cinnamon into a dry frying pan
  • 3. Toast until fragrant
  • 4. Cool slightly
  • 5. Transfer to TM bowl and mill with MC on - 1 min, speed 9
  • 6. Drain chilies
  • 7. Place all remaining ingredients into Thermomix bowl
  • 8. Chop with MC on - 2 sec, speed 6
  • 9. Scrape down sides of TM5 bowl
  • 10. Sauté - 8 min, Varoma, speed 2
  • 11. Blend with MC on - 1 min, speed 6
  • 12. Scrape down sides of TM5 bowl
  • 13. Use a little bit of the chilli soaking water as needed to bring the paste together
  • 14. Set aside until use or keep in sterilised jar in fridge until use

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